TY  - JOUR
AU  - Vieira, Dalila M.
AU  - Pereira, Carla
AU  - Calhelha, Ricardo C.
AU  - Barros, Lillian
AU  - Petrović, Jovana
AU  - Soković, Marina
AU  - Barreiro, Maria Filomena
AU  - Ferreira, Isabel C.F.R.
AU  - Castro, Maria Cidalia R.
AU  - Rodrigues, Pedro V.
AU  - Machado, Ana Vera
PY  - 2022
UR  - https://onlinelibrary.wiley.com/doi/10.1002/fft2.141
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/5435
AB  - Natural extracts have been used in several traditional medicine applications and culinary purposes. Their biological properties (antioxidant and antimicrobial) are due to the presence of several active aromatic compounds. Herein, different natural extracts were evaluated, namely structural and thermal characterization and biological activity, in its natural form and incorporated into a polymeric matrix, to assess their effective potential as additives for active food packaging. While rosemary presented the highest thermal stability with a degradation starting at 327°C, lemon balm extract was the less stable (180°C). Regarding the thiobarbituric acid assay, all extracts presented antioxidant activity, in oxidative hemolysis inhibition; anise, cinnamon, and clove extract did not present any action. Overall, the results demonstrated that leaves (rosemary and green tea) and the rhizome (curcumin) are the plant parts with the best performance. Therefore, extracts from aromatic plants are promising natural additives that can be incorporated into polymeric matrices to produce active food packaging film, increasing products shelf-life.
PB  - Hoboken: Wiley
T2  - Food Frontiers
T1  - Evaluation of plant extracts as an efficient source of additives for active food packaging
IS  - 3
VL  - 3
DO  - 10.1002/fft2.141
SP  - 480
EP  - 488
ER  - 

@article{
author = "Vieira, Dalila M. and Pereira, Carla and Calhelha, Ricardo C. and Barros, Lillian and Petrović, Jovana and Soković, Marina and Barreiro, Maria Filomena and Ferreira, Isabel C.F.R. and Castro, Maria Cidalia R. and Rodrigues, Pedro V. and Machado, Ana Vera",
year = "2022",
abstract = "Natural extracts have been used in several traditional medicine applications and culinary purposes. Their biological properties (antioxidant and antimicrobial) are due to the presence of several active aromatic compounds. Herein, different natural extracts were evaluated, namely structural and thermal characterization and biological activity, in its natural form and incorporated into a polymeric matrix, to assess their effective potential as additives for active food packaging. While rosemary presented the highest thermal stability with a degradation starting at 327°C, lemon balm extract was the less stable (180°C). Regarding the thiobarbituric acid assay, all extracts presented antioxidant activity, in oxidative hemolysis inhibition; anise, cinnamon, and clove extract did not present any action. Overall, the results demonstrated that leaves (rosemary and green tea) and the rhizome (curcumin) are the plant parts with the best performance. Therefore, extracts from aromatic plants are promising natural additives that can be incorporated into polymeric matrices to produce active food packaging film, increasing products shelf-life.",
publisher = "Hoboken: Wiley",
journal = "Food Frontiers",
title = "Evaluation of plant extracts as an efficient source of additives for active food packaging",
number = "3",
volume = "3",
doi = "10.1002/fft2.141",
pages = "480-488"
}

Vieira, D. M., Pereira, C., Calhelha, R. C., Barros, L., Petrović, J., Soković, M., Barreiro, M. F., Ferreira, I. C.F.R., Castro, M. C. R., Rodrigues, P. V.,& Machado, A. V.. (2022). Evaluation of plant extracts as an efficient source of additives for active food packaging. in Food Frontiers
Hoboken: Wiley., 3(3), 480-488.
https://doi.org/10.1002/fft2.141

Vieira DM, Pereira C, Calhelha RC, Barros L, Petrović J, Soković M, Barreiro MF, Ferreira IC, Castro MCR, Rodrigues PV, Machado AV. Evaluation of plant extracts as an efficient source of additives for active food packaging. in Food Frontiers. 2022;3(3):480-488.
doi:10.1002/fft2.141 .

Vieira, Dalila M., Pereira, Carla, Calhelha, Ricardo C., Barros, Lillian, Petrović, Jovana, Soković, Marina, Barreiro, Maria Filomena, Ferreira, Isabel C.F.R., Castro, Maria Cidalia R., Rodrigues, Pedro V., Machado, Ana Vera, "Evaluation of plant extracts as an efficient source of additives for active food packaging" in Food Frontiers, 3, no. 3 (2022):480-488,
https://doi.org/10.1002/fft2.141 . .